8 apples, peeled -- cored and
1 sliced
1/4 cup cranberries
1/2 cup honey
1 tsp cinnamon
1/8 tsp allspice
1 tbsp fresh lemon juice
3 tbsp water
TOPPING
1 1/2 cup oats
1/2 cup all-purpose flour
1/4 cup almonds -- sliced
1/4 cup barley malt
2 tbsp honey
Directions
1. Heat oven to 350F. Lightly coat 13x9-inch baking dish with
vegetable cooking spray.
2. Combine apple slices, cranberries, honey, cinnamon, allspice and
lemon juice in large bowl. Transfer to prepare baking dish and
sprinkle with water.
3. Make topping: Combine oats, flour, and almonds in medium bowl.
Stir in barley malt and honey until completely moistened.
4. With fingertips, spread topping over apples as thin as possible.
Spray a piece of foil with cooking spray; cover baking dish and bake
45 minutes, then bake uncovered 15 minutes more. Serve warm or at
room temp.
Recipe By : Rosie Daley
Servings: 8 servings
Apple-Cranberry Crisp Amandine - Daley Recipe brought to you by Recipe Ideas
Categories: Apple; Cranberry; Fruit; Indian
The History of Recipes
We can follow the history of written recipes far back into the distant past, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, sadly, these ancient records were just basic hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered so far, according to experts are some stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman chefs made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. Later, there were a couple of interesting books published in the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books are unconnected to the spicy food that is served today, but rather descriptions of the types of food on the menues of the nobility of the period. Later on in the 1400s, people returning from the crusades brought us many foods and spices from Arab cuisine, such as basil and coriander. These new spices and herbs created an eruption in cookery books, some of which are now in private collections. By the time we get to the 20th century, cookery books are in high demand, as a result of higher levels of literacy, people having more free time and disposable income. |
We hope you enjoy this Apple Cranberry Crisp Amandine Daley recipe.
